CN102488267B - Asparagus-pawpaw functional drink and its production method - Google Patents
Asparagus-pawpaw functional drink and its production method Download PDFInfo
- Publication number
- CN102488267B CN102488267B CN2011104161653A CN201110416165A CN102488267B CN 102488267 B CN102488267 B CN 102488267B CN 2011104161653 A CN2011104161653 A CN 2011104161653A CN 201110416165 A CN201110416165 A CN 201110416165A CN 102488267 B CN102488267 B CN 102488267B
- Authority
- CN
- China
- Prior art keywords
- asparagus
- juice
- pawpaw
- fermentation
- saccharification
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Images
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a method of producing asparagus-pawpaw functional drink, which includes: subjecting asparagus to crushing, juicing and enzymolysis to obtain asparagus juice; deseeding, crushing and juicing pawpaw to obtain pawpaw juice; and adding grains into mixture of the asparagus juice and the pawpaw juice, and steaming, boiling, saccharifying, fermenting, clearing, mixing and disinfecting to obtain the asparagus-pawpaw functional drink. Yeast leaven is used for fermentation, and fermentation products of asparagus and pawpaw are aggregated in the drink during fermenting, and the drink is rich in a plurality of bioactivators easy for human bodies to absorb, thereby having great nutrition and health functions. The asparagus and the pawpaw having high nutrient and health values are combined in the production process of fermented drink to produce the high-quality functional drink which is fragrant and cool in taste, nutrient and functional components of the asparagus and the pawpaw are retained to the greatest extent, and the asparagus-pawpaw functional drink with health functions of the asparagus and the pawpaw has unique flavor, tastes cool, and is fragrant.
Description
Technical field
The invention belongs to food processing field, particularly a kind of asparagus pawpaw drinks and preparation method thereof.
Background technology
Along with the raising of people's living standard, consumption idea reaches its maturity, and the consumer is to the demand of beverage also constantly upgrading, and " can quench one's thirst, mouthfeel good " can't satisfy the consumer.Can not only quench one's thirst, also nutritious; Be not only fashion, also more healthy.Be that foundational development goes out to excavate traditional food, the medicinal and edible plant beverage that can satisfy consumer health's demand will welcome a flourishing great development period in future.
Asparagus is the dioecious herbaceos perennial of Liliaceae Asparagus, claim that its asparagus is because of tender stem and the bamboo shoots of mainly edible tender stem as reed, asparagus is with its higher nutritive value, medical value, and is very popular, becomes the high-grade health-care vegetable of international popular.The tender stem of asparagus can be eaten raw and process, and root can be used as medicine, and its flavor fragrance is delicious, soft good to eat, can improve a poor appetite, and helps digest; Asparagus is rich in trace elements such as multivitamin and amino acid and selenium, molybdenum, manganese, can regulate the human body organism metabolism and strengthen immunocompetence, prevention and treatment to hypertension, heart disease and cancer have special pharmacological action, the effect that normal food has antifatigue, promotes longevity.
The pawpaw pericarp is thin, meat is thick, seed is few, meat is sliding, matter is tender, the sweet acid of distinguishing the flavor of, sweet osmanthus fragrance is arranged, and contain and enrich papain, vitamin C, B and calcium, phosphorus and mineral matter, nutritious; Also contain a large amount of abundant carrotene, protein, calcium salt, protease, lemon enzyme etc., have the hypertension of control, ephritis, constipation and aid digestion, control stomach trouble, human body is enhanced metabolism and antidotal effect, also have the effect of beauty and skin care beauty treatment.Its nutritive value can match in excellence or beauty with Kiwi berry, is celebrated with " hundred benefits are fruit ", is the first batch of dietotherapeutic food of announcing of the Ministry of Public Health.Present domestic pawpaw often is made into preserved fruit, preserved fruit class, if pawpaw is processed into drinks, just can take full advantage of the nutritional medicinal value and the space that utilizes that promotes the pawpaw raw material of pawpaw.
Summary of the invention
The present invention adopts modern biofermentation technique, has remedied the deficiencies in the prior art, and asparagus pawpaw drinks of a kind of unique flavor, best in quality, nourishing healthy and preparation method thereof is provided.
The present invention is achieved through the following technical solutions:
A kind of preparation method of asparagus pawpaw drinks is characterized in that: asparagus is made asparagus juice behind broken juice, enzymolysis; Pawpaw is through peeling, make Chinese flowering quince juice except seed, fragmentation, after squeezing the juice; Asparagus juice, Chinese flowering quince juice are mixed and adding cereal, make through boiling, saccharification, fermentation, clarification, allotment, sterilization.Through special culture propagation agent fermentation, in the sweat polymerization tunning of asparagus and pawpaw, be rich in the multiple bioactivator that is easy to absorption of human body, have higher nutrition and health care function.
The present invention mainly comprises the steps:
A. asparagus juice is produced:
(1) the asparagus leftover bits and pieces is placed water add surfactant, vitamin C and citric acid and clean, clean the back and complete with the citric acid water that heats;
(2) the cooled asparagus leftover bits and pieces that will complete is broken for the particle of 1 ~ 15mm, adds citric acid, sodium ascorbate and maceration enzyme simultaneously, then it is squeezed the juice, filters;
(3) juice after will filtering pumps in the enzymatic vessel, adds the natural clarifying agent that accounts for juice weight 0.003% compound dispersed particle STERM layer current potential and stirs and evenly mixs, and leaves standstill 1.5 ~ 2 hours, and separation of supernatant is filtered through diatomite filter, obtains asparagus juice;
B. Chinese flowering quince juice is produced:
(4) the selective maturation degree is more than eighty per cant, and the pawpaw that no worm scar, nothing are rotted after the peeling of employing dipping by lye, in time with the clear water flushing, is removed really remained on surface alkali lye;
(5) will remove the peel the back pawpaw and split with stainless steel knife rip cutting, and remove seed, base of fruit, calyx, and adopt the method for 30～32 ℃ of water logging bubbles to take off astringent taste, the back pulp that will take away the puckery taste is cut into fritter of uniform size, is placed in 95～100 ℃ of water softening;
(6) with softening pawpaw fragment, put into juice extractor and squeeze the juice, fruit juice filters with 240 order nylon mesh screens, obtains coarse filtration juice and carries out ultrafiltration with the Hollow Fiber Ultrafiltration machine, obtains Chinese flowering quince juice;
C. composite fermentation:
(7) milled glutinous broomcorn millet and asparagus juice, Chinese flowering quince juice, the pure water with the impurity elimination fragmentation adds in the digester according to the ratio of weight 1:3:1:5, mixes, and heats while stirring and carries out the boiling gelatinization;
(8) after boiling finishes, the saccharification of can lowering the temperature, reach the saccharification temperature requirement after, add carbohydrase, saccharifying agents such as root aspergillus stir, the insulation saccharification obtains converted mash;
The former bacterium of the yeast of (9) seed selection high-quality at first carries out preservation with the test tube slant culture medium that brewer's wort is made, and enlarges to cultivate through Pyatyi again to make leavening, in whole Yeast Cultivation process, should be strictly on guard against living contaminants;
(10) treat that saccharification liquid cools to inoculation temperature after, import fermentation tank, insert prior cultured leavening, inoculum concentration is to account for 10% of converted mash weight, temperature controlled fermentation, treat that pol drops to 15～18Brix after, stuck fermentation immediately, sterilization treatment obtains zymotic fluid;
D. allocate can:
(11) zymotic fluid after will sterilizing imports in the enzymatic vessel, adds ZTC natural clarifying agent, pectase, Ludox, tannin, gelatin and stirs, and leaves standstill to carry out the enzymolysis clarification and filter then;
(12) liquid that clarification filtration is obtained is allocated, and mainly adjusts the sugar-acid ratio of beverage, adds embedding medium, acidity agent and sweetener, stirs, and allocates to Ph3.8-4.0 sag 8
+0.5; Allocate by taste and preference, and meet company standard, give prominence to feeling of freshness and the refrigerant sense of asparagus pawpaw drinks, and demonstrate fully the original feature of asparagus juice and Chinese flowering quince juice;
(13) hyperfiltration, the UHT ultra high temperature short time sterilization is adopted in the sterilization can, aseptic in warm can.
Its optimized technical scheme is:
In the step (1), condition in the water when asparagus leftover bits and pieces cleans; Add the vitamin C of surfactant, 0.8 ~ 1 ‰ account for asparagus raw material weight 0.2 ‰ and 0.3 ‰ citric acid, the raw material after the cleaning completed three minutes with 95 ℃, 0.3% citric acid water.
In the step (2), add the citric acid account for asparagus raw material weight 0.03 ‰, 0.15% sodium ascorbate and 0.005% maceration enzyme in the shattering process.
In the step (4), concentration of lye 12 Baume degrees, 95～100 ℃ of temperature, 1～1.5 minute time.
In the step (5), take away the puckery taste time control in 4 hours; The softening time is 3～5 minutes.
In the step (8), best saccharification temperature and saccharificatinn period are defined as: 60 ℃ of saccharification temperatures, time 72h; Best saccharifying agent combination is determined: carbohydrase+root aspergillus; Best saccharifying agent consumption is determined: every kind of 300 units/g.
In the step (9), the saccharomycete step that spreads cultivation is as follows: the former bacterium of yeast → 250 milliliters of triangular flask → 24 hours → 1000 milliliters triangular flask → cultivation 18-20 of cultivation hours → 15 liters Carlsberg's flask → 19 hours → 100 liters seeding tank → cultivation 8-20 of cultivation hours → 1000 liters of seeding tank → cultivation 8-20 hour → culture propagation agent.Wherein, preceding two-stage is cultivated and is generally selected for use brewer's wort as culture medium, and back three grades can directly be used asparagus pawpaw mixed juice as culture medium, simultaneously the pH value is adjusted into about 4.2, and temperature 27-28 ℃, each inoculum concentration is 1:10.
In the step (10), best technological condition for fermentation: optimum fermentation temp is 26～28 ℃, 4～5 days time.
In the step (11), enzymolysis clarification is to add the ZTC natural clarifying agent that accounts for zymotic fluid weight 0.03 ‰, 0.03 ‰ pectase, 0.007 ‰ Ludox, 0.003 ‰ tannin and 0.005 ‰ gelatin.
In the step (12), ultra high temperature short time sterilization, temperature 135-140 ℃, time 5-10 second.
Asparagus pawpaw drinks of the present invention is made by method of the present invention.
The present invention adopts pure biotechnology brew, the vegetable and fruit that these two kinds of asparagus pawpaws is had better nutritivity health care value is fused in the production technology of fermented beverage, produce a kind of have pure and sweet fragrance, taste salubrious the high-quality drinks, the nutrition and the functional component that have kept asparagus and pawpaw to the full extent, have the health care of asparagus and pawpaw concurrently, local flavor is peculiar, clean taste, pleasant aroma.
Description of drawings
Accompanying drawing is the process chart of asparagus pawpaw drinks of the present invention.
The specific embodiment
Embodiment:
1. asparagus juice is produced
(1) pretreatment of raw material:
Clean: choosing does not have the outer asparagus of the grade that rots and canned asparagus spear, the quick-frozen asparagus leftover bits and pieces in producing and makes raw material, raw material is carried out strictness washing, with microorganism, sand, dead leaf and the part agricultural chemicals etc. of removing the raw material surface attachment to guarantee the stability of product quality.
The vitamin C of multivariate table surface-active agent, 0.8 ~ 1 ‰ of interpolation adding 0.2 ‰ and 0.3 ‰ citric acid in the cleaning fluid to improve clean effect, are removed copper and other heavy metal in the bactericide.
Complete: the raw material after the cleaning will complete three minutes with 95 ℃, 0.3 ‰ citric acid waters, this process of completing can keep the activity of Normal juice color and inactive enzyme to prevent brown stain and microbial spoilage phenomenon occurring in each road manufacturing procedure afterwards, can remove the part bitter taste simultaneously.
(2) broken juice:
Broken: the cooled material that completes will in time carry out fragmentation, and broken fineness is 1 ~ 15mm, and adds 0.03 ‰ citric acid simultaneously in shattering process, 0.15% sodium ascorbate and 0.005% maceration enzyme, effectively decompose the colloidal substance in the asparagus, reduce viscosity, improve crushing juice rate.Shattering process will be taked cold crush method, and this method can reduce in the shattering process ascorbic destruction.
Squeeze the juice: raw material is squeezed the juice with spiral juice extractor after with crusher in crushing.The process of squeezing the juice also should keep low temperature, and low temperature can keep stronger pectinase activity, and the clarity of asparagus juice is improved.The juice of squeezing out is filtered through 150 order ternary vibratory sieves.
(3) enzymolysis clarification: the juice after will filtering (55 ~ 65 ℃) pumps into rapidly in the enzymolysis cylinder, the natural clarifying agent that adds 0.003% compound dispersed particle STERM layer current potential, stir and evenly mix, static 1.5 ~ 2 hours, main tannic acid, protein, resin, the wax isocolloid labile element removed eliminated it to the influence of active ingredient in the asparagus juice such as alkaloid, glycoside, saponins, terpene, polysaccharide, amino acid, polypeptide, vitamin, mineral matter and other components.
Diatomite filtration: be that supernatant is squeezed into the Diatomeae filter and filtered with the asparagus juice of enzymolysis clarification, filter adopts drum type vacuum filter, carry out coarse filtration earlier, filter is hung in the native process, vacuum is 900 ~ 950mm mercury column, pre-hung diatomite layer thickness is 4 ~ 5cm, scraper is adjusted into 0.5 ~ 0.8 mm, the diatomite filter that asparagus juice after the filtration is squeezed into positive press filtration again filters, asparagus juice technical indicator after filtration finishes is, light transmittance (625nm) 95.6%, colour (425nm) 50%, turbidity 4 ~ 5NTU.Precipitated liquid pumps into diatomite filtration after separating with horizontal screw centrifuge under the enzymolysis.
2. Chinese flowering quince juice is produced
(4) raw material is selected: the pawpaw maturity as raw material should be more than eighty per cant, and no worm scar, nothing are rotted really;
Peeling: adopt lye dipping, concentration of lye 12 Baume degrees, 95～100 ℃ of temperature, in time with the clear water flushing, are removed fruit remained on surface alkali lye after the peeling at 1～1.5 minute time.(5) cut partly, remove seed: the pawpaw after will removing the peel is split with stainless steel knife rip cutting, removes seed, base of fruit, calyx;
Take away the puckery taste: adopt the method for 30～32 ℃ of water logging bubbles to take off astringent taste, the time was controlled in 4 hours; Stripping and slicing, softening: pulp is cut into fritter of uniform size, is placed in 95～100 ℃ of water and softens, the time is 3～5 minutes.(6) squeeze the juice: with softening pawpaw meat fragment, put in the spiral juice extractor of people and squeeze the juice, fruit juice is collected in the stainless steel tank, discharges pomace simultaneously.Coarse filtration: filter with 240 order nylon mesh screens, obtain coarse filtration juice.Ultrafiltration: the Chinese flowering quince juice handling through coarse filtration, to its pressure with 0.49 MPa, carry out ultrafiltration with the Hollow Fiber Ultrafiltration machine.The used filter membrane of this ultrafiltration apparatus is cellulose acetate film.Clear juice flows out by filter membrane, collects.
3. composite fermentation
(7) spice: the fragmentation of clean back is eluriated in the milled glutinous broomcorn millet impurity elimination, in the spice jar, add asparagus juice, Chinese flowering quince juice and the pure water of producing, open and stir, slowly add broken good milled glutinous broomcorn millet, asparagus juice, Chinese flowering quince juice, milled glutinous broomcorn millet, pure water, its ratio are 30:10:10:50, note stirring and charging rate, make it to mix, caking must not be arranged or sink to the bottom phenomenon and take place.
Boiling: will import in the digester than the base-material for preparing by optimum proportion, heat while stirring, carry out the boiling gelatinization, note control heating and mixing speed, prevent from precipitating or being burned at the end, boiling temperature is selected 95～98 ℃ and 103～105 ℃ respectively for use, and temperature retention time was got respectively 15,30,45,60 minutes, detect its viscosity number and pol value and change, to determine best conditions of cooking.
By above chart as can be seen, best conditions of cooking should be: 103～105 ℃ of temperature, 30 minutes time;
(8) saccharification: after boiling finishes, the saccharification of can lowering the temperature.After reaching the saccharification temperature requirement, add carbohydrase, saccharifying agents such as root aspergillus stir, the insulation saccharification.Simultaneously, note record pol situation of change, and PH changes, after reaching regulation and requiring, can stop saccharification, the cooling fermentation.
A, saccharification temperature time effects: saccharification temperature is got 65,60,55 ℃ respectively, adds the carbohydrase of 300 units/g, and the insulation saccharification is measured its pol situation of change and reached the highest pol time, to determine best saccharification temperature and saccharificatinn period.
By above chart as can be seen, best saccharification temperature and saccharificatinn period are determined to be 60 ℃ of saccharification temperatures, time 72h;
B, saccharifying agent select influence: can select for use respectively 1. carbohydrase 2. carbohydrase+root inulinase 3. the root inulinase 4. in heat wine Qu Jinhang mashing test, to determine best saccharifying agent combination.Consumption can add by 300 units/g according to its saccharifying power.
Best saccharifying agent combination is determined: carbohydrase+root inulinase
C, the influence of saccharifying agent consumption: respectively in the ratio of saccharifying power 100,150,200,300,400 units/g, add saccharifying agent and carry out mashing test, record pol situation of change is to determine optimal proportion.
Best saccharifying agent consumption is determined: 300 units/g
D, determine best saccharification condition with orthogonal experiment
In front on the mashing test basis, in order to obtain best saccharification condition, these influences the key process parameter of saccharification result to saccharification temperature, saccharificatinn period, saccharifying agent combination, saccharifying agent consumption respectively, carry out orthogonal test, with definite best saccharification condition.
Best Mashing process parameter: 60 ℃ of saccharification temperatures, time 72h; Saccharifying agent: carbohydrase+root aspergillus; Saccharifying agent consumption: 300 units/g.
(9) culture propagation agent preparation: will from market purchasing and University Of Yantai's food fermentation research institute seed selection and preservation several primary yeasts: the XYNo109 of University Of Yantai yeast, new aroma-producing yeasts greatly, the Angel aroma-producing yeasts, beneficial aroma-producing yeasts of a specified duration, beneficial friend's aroma-producing yeasts, the yellow rice wine dry ferment, with asparagus pawpaw composite juice, recording pol is 3 ° of Brix, adjusting pol with brewer's wort is 7 ° of Brix, respectively above all kinds of yeast are inoculated in the 100ml asparagus pawpaw composite juice by identical inoculum concentration, temperature control ferments in constant incubator, observe the fermentation situation, emphasis is aerogenesis speed, rise sour speed, fragrance constitutes, and determines best kind.Think that newly aroma-producing yeasts fermentation situation is better greatly, it is slower to rise acid, and fragrance is relatively coordination also, and is quiet and tastefully laid out; The Angel aroma-producing yeasts then ferments comparatively fast, but fragrance is single, ester fragrance overrich; It is very fast that benefit and beneficial friend's aroma-producing yeasts then rise acid for a long time, and fragrance is assorted.At last, selected newly greatly aroma-producing yeasts as this experiment bacterial strain.
Culture presevation: the aroma-producing yeasts that seed selection is good, at first carry out preservation with the test tube slant culture medium that brewer's wort is made.Adjusting wort concentration is 7 ° of Bx, and pH value is 4.5～5, agar 2%, the 0.1MPa 30min that sterilize, temperature control at 26～28 ℃, cultivate 3d after, in 4 ℃ of left and right sides preservations, inoculated transplanting once in 3 months.
The purebred cultivation in laboratory:
Slant strains → little triangular flask (250ml, cultivation 24 hours) → big triangular flask (1L, cultivation 18-20 hour) → Carlsberg's flask (15L)
The purebred cultivation in workshop:
Carlsberg's flask (15L, cultivation 19 hours) → first class seed pot (100L, cultivation 8-20 hour) → secondary seed jar (1000L, cultivation 8-20 hour) → culture propagation agent
Wherein, preceding two-stage is cultivated and is generally selected for use brewer's wort as culture medium, and back three grades can directly be used asparagus pawpaw composite juice as culture medium, simultaneously the pH value is adjusted into about 4.2, and temperature 27-28 ℃, each inoculum concentration is 1:10.
(10) fermentation: through adding 10% asparagus culture propagation agent in the base-material of sterilization treatment, adopt different fermentation temperatures to ferment respectively, treat that pol drops to 15～18Brix after, stuck fermentation immediately, sterilization treatment.Carry out pol in the sweat, total acid, temperature, pH value change records, to determine optimal conditions of fermentation.
Best technological condition for fermentation: optimum fermentation temp is 26～28 ℃, 4～5 days time.
4. allotment can
(11) enzymolysis clarification: the zymotic fluid after will sterilizing (55 ~ 65 ℃) pumps in the enzymatic vessel rapidly, adopting temperature is 50 ~ 55 ℃, other adds 0.03 ‰ ZTC natural clarifying agent, 0.03 ‰ pectase, 0.007 ‰ Ludox, 0.003 ‰ tannin and 0.005 ‰ gelatin stir, the influence to active ingredient in the zymotic fluid such as alkaloid, glycoside, saponins, terpene, polysaccharide, amino acid, polypeptide, vitamin, mineral matter and other components is eliminated in the clarification of static 1.5 ~ 2 hours enzymolysis then.
Diatomite filtration: the zymotic fluid of enzymolysis clarification is squeezed into diatomite filter filter, filter adopts drum type vacuum filter, carry out coarse filtration earlier, filter is hung in the native process, vacuum is 900 ~ 950mm mercury column, pre-hung diatomite layer thickness is 4 ~ 5cm, scraper is adjusted into 0.5 ~ 0.8 mm, the diatomite filter that zymotic fluid after the filtration is squeezed into positive press filtration again filters, fermented juice technical indicator after filtration finishes is, light transmittance (625nm) 95.6%, colour (425nm) 50%, turbidity 4 ~ 5NTU.
(12) allotment: allocate by taste and preference, meet company standard, Ph3.8-4.0, sag 8
+0.5 mainly adjust the sugar-acid ratio of beverage, give prominence to feeling of freshness and the refrigerant sense of asparagus pawpaw drinks, and demonstrate fully the original feature of asparagus juice and Chinese flowering quince juice.Deployed asparagus pawpaw drinks, at first carry out hyperfiltration: utilize particle and the big molecule of hyperfiltration membrane filtration 5-100nm, operation differential static pressure is 0.21MPa, guaranteeing clarity and transparency, and removes the part bacterium of mixing.Carry out the UHT sterilization treatment through the ultra high temperature short time sterilization machine at 121 ℃ of insulation 8-10s then, be cooled to 85-90 ℃ after sterilization is finished immediately and carry out sterile filling, packing warehouse-in.
Asparagus pawpaw drinks of the present invention is made by method of the present invention.
Claims (6)
1. the preparation method of an asparagus pawpaw drinks is characterized in that: asparagus is made asparagus juice behind broken juice, enzymolysis; Pawpaw is through peeling, make Chinese flowering quince juice except seed, fragmentation, after squeezing the juice; Asparagus juice, Chinese flowering quince juice are mixed and adding cereal, make through boiling, saccharification, fermentation, clarification, allotment, sterilization;
Detailed step is as follows:
A. asparagus juice is produced:
(1) the asparagus leftover bits and pieces is placed water add to account for the vitamin C of surfactant, 0.8 ~ 1 ‰ of asparagus raw material weight 0.2 ‰ and 0.3 ‰ citric acid to clean, clean the back and completed three minutes with 95 ℃, 0.3% citric acid water;
(2) the cooled asparagus leftover bits and pieces that will complete is broken for the particle of 1 ~ 15mm, adds the citric acid that accounts for asparagus raw material weight 0.03 ‰, 0.15% sodium ascorbate and 0.005% maceration enzyme simultaneously, then it is squeezed the juice, filters;
(3) juice after will filtering pumps in the enzymatic vessel, adds the natural clarifying agent that accounts for juice weight 0.003% compound dispersed particle STERM layer current potential and stirs and evenly mixs, and leaves standstill 1.5 ~ 2 hours, and separation of supernatant is filtered through diatomite filter, obtains asparagus juice;
B. Chinese flowering quince juice is produced:
(4) the selective maturation degree is more than eighty per cant, and the pawpaw that no worm scar, nothing are rotted after the peeling of employing dipping by lye, in time with the clear water flushing, is removed really remained on surface alkali lye;
(5) will remove the peel the back pawpaw and split with stainless steel knife rip cutting, and remove seed, base of fruit, calyx, and adopt the method for 30～32 ℃ of water logging bubbles to take off astringent taste, the back pulp that will take away the puckery taste is cut into fritter of uniform size, is placed in 95～100 ℃ of water softening;
(6) with softening pawpaw fragment, put into juice extractor and squeeze the juice, fruit juice filters with 240 order nylon mesh screens, obtains coarse filtration juice and carries out ultrafiltration with the Hollow Fiber Ultrafiltration machine, obtains Chinese flowering quince juice;
C. composite fermentation:
(7) milled glutinous broomcorn millet and asparagus juice, Chinese flowering quince juice, the pure water with the impurity elimination fragmentation adds in the digester according to the ratio of weight 1:3:1:5, mixes, and heats while stirring and carries out the boiling gelatinization;
(8) after boiling finishes, the saccharification of can lowering the temperature, reach the saccharification temperature requirement after, add saccharifying agent, stir, the insulation saccharification obtains converted mash;
The former bacterium of the yeast of (9) seed selection high-quality at first carries out preservation with the test tube slant culture medium that brewer's wort is made, and enlarges to cultivate through Pyatyi again to make leavening;
(10) treat that saccharification liquid cools to inoculation temperature after, import fermentation tank, insert prior cultured leavening, inoculum concentration is to account for 10% of converted mash weight, temperature controlled fermentation; After treating that pol drops to 15～18Brix, stuck fermentation immediately, sterilization treatment obtains zymotic fluid;
D. allocate can:
(11) zymotic fluid after will sterilizing imports in the enzymatic vessel, adds ZTC natural clarifying agent, pectase, Ludox, tannin, gelatin and stirs, and leaves standstill to carry out the enzymolysis clarification and filter then;
(12) liquid that clarification filtration is obtained is allocated, and mainly adjusts the sugar-acid ratio of beverage, adds embedding medium, acidity agent and sweetener, stirs, and allocates to Ph3.8-4.0 sag 8
+0.5;
(13) hyperfiltration, the UHT ultra high temperature short time sterilization is adopted in the sterilization can, aseptic in warm can.
2. the preparation method of asparagus pawpaw drinks according to claim 1 is characterized in that: in the step (4), and concentration of lye 12 Baume degrees, 95～100 ℃ of temperature, 1～1.5 minute time.
3. the preparation method of asparagus pawpaw drinks according to claim 1 is characterized in that: in the step (5), take away the puckery taste time control in 4 hours; The softening time is 3～5 minutes.
4. the preparation method of asparagus pawpaw drinks according to claim 1, it is characterized in that: in the step (8), best saccharification temperature and saccharificatinn period are defined as: 60 ℃ of saccharification temperatures, time 72h; Best saccharifying agent combination is determined: carbohydrase+root aspergillus; Best saccharifying agent consumption is determined: every kind of 300 units/g.
5. the preparation method of asparagus pawpaw drinks according to claim 1, it is characterized in that: in the step (10), best technological condition for fermentation: optimum fermentation temp is 26～28 ℃, 4～5 days time.
6. the preparation method of asparagus pawpaw drinks according to claim 1, it is characterized in that: in the step (11), enzymolysis clarification is to add the ZTC natural clarifying agent that accounts for zymotic fluid weight 0.03 ‰, 0.03 ‰ pectase, 0.007 ‰ Ludox, 0.003 ‰ tannin and 0.005 ‰ gelatin; In the step (12), ultra high temperature short time sterilization, temperature 135-140 ℃, time 5-10 second.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104161653A CN102488267B (en) | 2011-12-14 | 2011-12-14 | Asparagus-pawpaw functional drink and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104161653A CN102488267B (en) | 2011-12-14 | 2011-12-14 | Asparagus-pawpaw functional drink and its production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102488267A CN102488267A (en) | 2012-06-13 |
| CN102488267B true CN102488267B (en) | 2013-09-25 |
Family
ID=46180185
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011104161653A Active CN102488267B (en) | 2011-12-14 | 2011-12-14 | Asparagus-pawpaw functional drink and its production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102488267B (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103380927B (en) * | 2013-06-11 | 2015-03-18 | 十堰渝川食品有限公司 | Shine skin papaya juice beverage and preparation method thereof |
| CN103284246B (en) * | 2013-06-18 | 2014-08-13 | 劳卓昌 | Method for preparing papaya beverage by quick fermentation |
| CN103989213B (en) * | 2013-10-11 | 2016-03-02 | 菏泽巨鑫源食品有限公司 | The preparation method of asparagus pachyrhizus slurry |
| CN104287027B (en) * | 2014-09-26 | 2015-11-11 | 万法喜 | A kind of preparation method of orange beverage |
| CN104351877A (en) * | 2014-11-27 | 2015-02-18 | 宋鸟生 | Papaya fermented beverage and preparation method thereof |
| CN105725080A (en) * | 2016-02-29 | 2016-07-06 | 济南舜景医药科技有限公司 | Nutritious brewing porridge and preparation method thereof |
| CN107232440B (en) * | 2016-03-28 | 2021-11-23 | 内蒙古伊利实业集团股份有限公司 | Frozen beverage containing particles or tablets and production process thereof |
| CN106071525A (en) * | 2016-06-08 | 2016-11-09 | 佛山泓乾生物科技有限公司 | A kind of preparation method of Pawpaw Chinese yam beverage |
| CN107549533A (en) * | 2017-09-08 | 2018-01-09 | 安徽阜南常晖食品有限公司 | A kind of processing method of clarification type asparagus compound juice beverage |
| CN108813252A (en) * | 2018-07-04 | 2018-11-16 | 安徽盼盼食品有限公司 | A kind of preparation method of high microsteping weight reducing asparagus beverage |
| CN116349807A (en) * | 2023-02-23 | 2023-06-30 | 柏维力生物技术(安徽)股份有限公司 | Preparation method of ultra-clean filled portable small Q bottle beverage with original flavor maintained |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1206042A (en) * | 1997-07-19 | 1999-01-27 | 李永朝 | Wine and its brewage |
| CN101579136A (en) * | 2009-06-12 | 2009-11-18 | 菏泽巨鑫源食品有限公司 | Concentrated cloudy juice prepared from waste asparagus and processing technology thereof |
| CN101748029A (en) * | 2008-12-09 | 2010-06-23 | 秦刚 | Production technology of black rice wine |
| CN101946936A (en) * | 2010-08-24 | 2011-01-19 | 菏泽巨鑫源食品有限公司 | Process for preparing concentrated asparagus clear juice |
-
2011
- 2011-12-14 CN CN2011104161653A patent/CN102488267B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1206042A (en) * | 1997-07-19 | 1999-01-27 | 李永朝 | Wine and its brewage |
| CN101748029A (en) * | 2008-12-09 | 2010-06-23 | 秦刚 | Production technology of black rice wine |
| CN101579136A (en) * | 2009-06-12 | 2009-11-18 | 菏泽巨鑫源食品有限公司 | Concentrated cloudy juice prepared from waste asparagus and processing technology thereof |
| CN101946936A (en) * | 2010-08-24 | 2011-01-19 | 菏泽巨鑫源食品有限公司 | Process for preparing concentrated asparagus clear juice |
Non-Patent Citations (2)
| Title |
|---|
| 木瓜保健饮料新工艺的研制;陈婵等;《江西农业学报》;20110215;第23卷(第2期);第150-152页 * |
| 陈婵等.木瓜保健饮料新工艺的研制.《江西农业学报》.2011,第23卷(第2期),第150-152页. |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102488267A (en) | 2012-06-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102488267B (en) | Asparagus-pawpaw functional drink and its production method | |
| CN104017689B (en) | Purple sweet potato liquor and preparation method thereof | |
| CN102488013A (en) | Preparation method of asparagus and natto health drink | |
| CN102499403B (en) | Compound fruit vinegar beverage and preparation method thereof | |
| CN102492601B (en) | Asparagus healthcare vinegar and preparation process | |
| CN104509907A (en) | Composite plant ferment vinegar beverage and preparation method thereof | |
| CN101381671B (en) | Tea vinegar and brewing method | |
| CN105211880B (en) | Preparation method of fig enzymes | |
| CN103881867B (en) | A kind of preparation method of mulberry fruit wine | |
| CN102876559B (en) | Healthcare kelp vinegar and preparation method thereof | |
| CN102559443A (en) | Heath-function sea cucumber yellow wine | |
| CN106367284B (en) | Liquid submerged fermentation process of health vinegar containing wolfberry, liquorice and apples | |
| CN102524863B (en) | Asparagus corn fermented beverage and preparation method thereof | |
| CN102864059B (en) | Full-juice fermented yam wine and preparation method thereof | |
| CN102266089A (en) | Cordyceps flower and pawpaw milk beverage and preparation method thereof | |
| CN102499405B (en) | Preparation method for asparagus compound cereal fermentation type functional beverage | |
| JP2008194040A (en) | Method for producing alcoholic beverage using cultured root of mountain ginseng | |
| CN105238641A (en) | Processing method of banana wine and product | |
| KR101042576B1 (en) | Manufacturing method for fermented drink using korean pear | |
| CN105670872B (en) | Light violet potato original makes health liquor and its production technology | |
| CN102266105A (en) | Cordyceps flower fruit vinegar beverage and preparation method thereof | |
| CN102871187B (en) | Preparation method of seaweed-strawberry fermented drink | |
| CN102871188B (en) | Kelp and corn fermented beverage and preparation method thereof | |
| CN105154308B (en) | The preparation technology of flue fruit vinegar | |
| CN106962716B (en) | Lucid ganoderma germinated brown rice fruit and vegetable beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PP01 | Preservation of patent right |
Effective date of registration: 20190620 Granted publication date: 20130925 |
|
| PP01 | Preservation of patent right | ||
| PD01 | Discharge of preservation of patent |
Date of cancellation: 20220620 Granted publication date: 20130925 |
|
| PD01 | Discharge of preservation of patent | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20221230 Address after: 274000 West Side of Qinghe North Road and Songhua River Road Intersection in Cao County, Heze City, Shandong Province Patentee after: SHANDONG JUXINYUAN AGRICULTURAL TECHNOLOGY Co.,Ltd. Address before: 274400 Jinzhuang Industrial Development Zone, Suji Town, Cao County, Heze City, Shandong Province Patentee before: HEZE JU XIN YUAN FOOD CO.,LTD. |
|
| TR01 | Transfer of patent right |